Roasted Root Vegetables with Pomegranate Molasses Recipe
Harvest season is fully in session, which means root vegetables abound! The sharp tang of pomegranate molasses is the perfect foil for earthy, slightly sweet root vegetables. Serve these alongside a simple roast chicken for a comforting cold weather meal. If you have any other favorite root vegetables, feel free to throw them in the mix as well!
3 large carrots, peeled and cut into 1” pieces
2 medium parsnips, peeled and cut into 1” pieces
2 large russet potatoes, peeled and cut into 1” cubes
1 medium bulb celeriac or kohlrabi, peeled and cut into 1” cubes
3 large shallots, peeled and quartered
3 Tbs extra virgin olive oil
2 tsp chopped fresh sage or ½ tsp dried sage
2 tsp apple cider vinegar
3 tbs pomegranate molasses
½ tsp salt
Freshly cracked black pepper
Directions
Preheat oven to 425 degrees. Line a sheet pan with heavy duty aluminum foil
In a large bowl combine all the ingredients, reserving 1 tablespoon of the pomegranate molasses. Toss well until all vegetables are evenly coated.
Lightly grease the foil-lined pan with a tiny bit of additional olive oil, then spread the vegetables out into a single layer. Roast for 20 minutes.
Using a spatula, gently flip vegetables over so the browned sides are facing up. Return to the oven for another 15-20 minutes until vegetables can be easily pierced with a fork and undersides are brown. Serve drizzled with the remaining molasses, a sprinkling of sea salt, and more freshly cracked black pepper.
Suggested Wine Pairing:
Lake Sonoma Winery Sonoma Coast Pinot Noir 2014, $20
